Nutri Sci > Chapter 4 > Flashcards

Chapter 4 Flashcards

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1
Q

What are muscle, organs and skin mostly made out of?

A

protein

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2
Q

How do we store energy

A

As fat

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3
Q

What is the best feul for our bodies

A

carbohydrates

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4
Q

What should most meals be based around?

A
  • starches
  • ex. grains, beans, and legumes, pasta, oatmeal, rice
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5
Q

photosynthesis

A
  • the chemical reaction in which plants capture the sun’s energy and store it as carbohydrate
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6
Q

carbohydrate

A
  • one of the macronutrients
  • composed of carbon, hydrogen, and oxygen
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7
Q

sugar

A
  • the simplest form of carbohydrate, from which other carbohydrates are made
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8
Q

starch

A
  • complex carbohydrate
  • assembled from chains of glucose
  • found in plants
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9
Q

fiber

A
  • a complex carbohydrate similar to starch, but not absorbed by humans because the monosaccharides are joined by chemical bonds that the human digestive tract cannot break
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10
Q

simple sugars

A
  • the simplest carbohydrate
  • includes both mono- and disaccharides
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11
Q

monosaccharide

A
  • a simple sugar consiting of a single ring structure and six carbon atoms
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12
Q

glucose

A
  • a monosaccharide with a six-sided ring structure
  • oxygen atom at one apex
  • tastes sweet
  • found in fruits, honey, sweet corn, and the bloodstream
  • blood sugar that supplies energy to body
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13
Q

foods that get their sweet taste from sugar

A
  1. fruits
  2. candy
  3. baked goods
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14
Q

how are carbohydrates formed?

A
  • joining simple sugar molecules together with chemical bonds
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15
Q

Longest carbohydrate

A
  • starch
  • found in pasta, bread, rice and potatoes
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16
Q

General formula for Carbohydrates

A
  • CnH2nOn
  • equal number of carbon and oxygen
  • twice the amount of Hydrogen
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17
Q

Ending for a carbohydrate

A
  • -ose
  • ex: glucose, fructose, and sucrose
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18
Q

Fructose

A
  • a monosaccharide with a five-sided ring structure
  • 6 carbon atoms with 1 oxygen atom at an apex
  • 2 carbons and remaining oxygen outside ring
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19
Q

Where is fructose found?

A
  • very sweet
  • found in fruit, honey, and in sucrose
  • enters bloodstream rapidly and is usually used to make body fat
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20
Q

Galactose

A
  • a monosaccharide with a six-sided ring structure
  • similar to glucose
  • a part of lactose
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21
Q

lactose

A
  • a dissacharide occuring in milk products
  • double sugar
  • contains glucose and galactose molecule
  • found in mammary glands in breast milk and dairy products
  • only carbohydrate that is from animals…all others from plants
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22
Q

lactose intolerance

A
  • intestinal discomfort caused by inability to digest lactose
  • when people have trouble breaking lactose apart
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23
Q

disaccharide

A
  • a simple sugar composed of two monosaccharides joined together
  • double sugars
  • occur as two monosaccharides joined together by a chemical bond
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24
Q

sucrose

A
  • a dissacharide formed from glucose and fructose
  • found in crystalline sweetener used in cooking
  • comes from sugar cane and sugar beets, fruits, honey and mape sugar
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25
maltose
* a disaccharide formed from two glucose molecules * formed when plants break down starch during sprouting or when we break starch during digestion * found in barley malt syrup to keep baked goods moist
26
fermentation
* a process by which microorganisms, such as yest or bacteria, convert sugars into alcohol or acid * yest can ferment maltose into alcohol
27
complex carbohydrates
* carbohydrates made of polymers of simple sugars * includes: starch and fiber * also known as polysaccharides
28
oligosaccharides
* carbohydrate made up of small strings of carbohydrate molecules * ex. raffinose and stachyose -\> found in legumes * our colon digests them and sometimes produces gas
29
legume
* member of a botanical family capable of fixing nitrogen from the air. * Characterized by high protein content, high fiber, high carbohydrate, and low fat.
30
polymer
* a chemical compound formed from multiple units of a simpler substance assembled in a repetitive fashion
31
maltodextrins
* short glucose polymers produced by digestion of starch * used as mild sweetener and carbohydrate source in spor drinks and other foods * also called dextrins
32
Polysaccharide
* carbohydrates made up of polymerized simple sugars * includes starch and fiber * also known as complex carbohydrate
33
Common starches
* amylose and amylopectin * made up of glucose molecules joined by chemical bonds into long strands
34
amylose
* common form of starch * relatively linear structure * straight with very few branches
35
amylopectin
* common form of starch * branch structure * branches allow it to hold water so makes for a good food thickner
36
grain
* seed * usually from a member of the grass family * high in carbohydrate with substantial protein, and little fat * good sources of starch * ex. wheat, oats, rice, corn, and barley
37
2 good sources of starch
* grains * wheats, oats, rice, corn, and barley * legumes * beans, lentils, and split peas * starchy vegetables * potatoes, sweet potatoes
38
glycogen
* complex carbohydrate assembled from chains of glucose * similar to starch * found in liver and muscles
39
cellulose
* a fiber consisting of gluclose polymers * indigestible to humans but digestible to ruminant animals
40
ruminant
* a member of the family including: cattle, sheep, and goats * possess a digestive tract capable of breaking down cellulose
41
Dietary fiber
* indigestible carbohydrate * occurs only in plants * tough protein
42
How is fiber grouped?
* By whether it dissolves in water or not
43
Insoluble fiber
* Fiber that does not dissolve in water * absorbs water, swells, and adds bulk to intestinal contents * ex. wheat bran * ex. cellulose and hemi-cellulose
44
soluble fiber
* fiber that dissolves in water * makes intestinal contents more viscous * thick or gel-like
45
Gel
* a liquid thickened by the addition of a dissolved solid, such as soluble fiber * ex. jellies and puddings
46
hemi-cellulose
* an insoluble fibr similar to cellulose
47
lignin
* an insoluble fiber that is not a polysaccharide * found in the woody portion of plants
48
What are good sources of insoluble fiber?
* Whole grains
49
Pectin
* a soluble fiber used to make jellies * made from a form of galactose
50
True or False: Soluble fibers are just as indigestible as insoluble fibers.
TRUE
51
Beta-glucans
* a soluble fiber found in oats * glucose polymer * creamy texture of oatmeal comes fro these
52
Gums and mucilages
* forms of soluble fiber * used to add body to foods * ex. carrageenan - from seaweed
53
Food sources of soluble fibers include:
* oats * barley * rice * legumes (beans) * and fruits
54
How many calories does digestible carbohydrates yeild?
* 4 kilocalories = same as protein * fat is 9 kilocalories
55
Brain cells use what for energy?
* glucose * also redcells depend on glucose
56
Amino Acids
* the basic subunits from which proteins are made
57
Protein-sparing
* Carbohydrate allows us to use our protein as protein
58
adipose
* the tissue that stores body fat
59
Substrate
* the substance an enzyme breaks down
60
Lactase
* enzyme which splits lactose
61
Amylase
* enzyme which splits amylose and amylopectin
62
Dextrins
* short glucose polymers produced by starch * used as mild sweeteners and as a carb source in sports drinks and other foods * maltodextrins
63
Mucosa
* cells lining the intestinal tract and responsible for absorption of nutrients * produces enzymes that break down dissacharides
64
culture
* to ferment foods * inoculating dairy products with microorganisms (yeast, bacteria, mold) and letting them partially digest the lactose for us.
65
What does the brain and red blood cells use for energy?
* glucose
66
homeostasis
* the tendency of living organisms to maintain a constant environment, such as a constant temperature, pH, and concentrations of solutes
67
When glucose levels fall below normal...
* liver breaks down stored glycogen into glucose and releases into bloodstream
68
gluconeogenesis
* the process by which the body forms glucose from amino acids
69
glucagon
* hormone which raises blood sugar by triggering glycogen breakdown and release and by gluconeogenesis
70
epinephrine
* hormone released in response to stress or perceived danger * raises blood sugar * flight or fight hormone
71
insulin
* hormone released by the pancreas * lowers blood sugar by driving glucose into cells
72
hypoglycemia
* low blood sugar
73
post-prandial hypoglycemia
* person overreacts to glucose presence and produces too much insulin
74
diabetes mellitus
* disorder characterized by high blood sugar
75
Type I diabetes
* the pancreas stops producing insulin so there is too much glucose present
76
3 signs of diabetes
* polyphagia * excessive hunger * polydipsia * excessive thirst * polyuria * excessive urination
77
Type II diabetes
* adult-onset * related to obesity * treatment: lose weight to get blood sugar levels under control * insulin resistance
78
gestational diabetes
* insulin resistance * occurs during pregnancy * likely to develop Type II after pregnancy
79
glycemic effect
* the ability of a carbohydrate-containing food to raise blood sugar
80
Glycemic index
* a measure of glycemic effect * higher the faster it raises blood sugars
81
nutrient density
* a measure of the amount of nutrients found in a given number of calories for a particular food
82
caries
* cavities in the teeth caused by acid produced from carbohydrates by mouth bacteria
83
peristalsis
* the rhythmic contraction of bands of muscle ringing the digestive tract that keeps food moving through the tract
84
diverticular disease
* outpouching of the intestine caused by high pressures due to a low fiber diet
85
ketosis
* an abnormally acidic state in the body caused by an accumulation of the breakdon products of fat utilization, seen in very low carbohydrate diets, starvation, and diebetes
86
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